Weekend Chow: Breaded Backstraps Recipe

We know you probably don't have any backstraps laying around but if you do you need to give this recipe a shot. Otherwise put it on the top of your list for next season. These breaded backstrap cutlets with sautéed mushroom gravy are excellent.

  • 1 1/2 lbs. feral hog or venison backstrap, cut 1/3 to 1/2 inch thick and lightly pounded
  • Milk
  • 1/4 cup orange juice
  • 1 tsp. Mrs. Dash seasoning
  • 2 tsp. salt or seasoned salt, divided
  • 1 tsp. pepper, divided
  • 1/2 cup flour
  • 2 eggs, beaten
  • 2 cups French bread crumbs
  • 2 T. butter
  • 2 T. olive oil
  • 1/2 cup white wine
  • 1/2 cup sliced fresh mushrooms

Place cutlets in glass bowl and cover with milk. In measuring cup, combine orange juice, Mrs. Dash seasoning, 1 teaspoon of the salt and H teaspoon of the pepper. Stir well, then add to bowl with cutlets and milk. Cover and refrigerate for 4 to 6 hours.

When ready to cook, place flour, eggs and bread crumbs into 3 separate shallow bowls. Stir the remaining 1 teaspoon salt and H teaspoon pepper into the bread crumbs. Dip cutlets one at a time, first into the flour (shaking off excess), then into the beaten eggs (allowing the excess to drip off), and then into seasoned bread crumbs. Arrange coated cutlets in a single layer on a plate or baking sheet and set aside for 15 minutes; this allows the coating to dry.

In large skillet, melt butter in oil over medium heat. Add cutlets in single layer and cook until nicely browned, 4 to 6 minutes per side. Transfer cutlets to warmed platter, retaining drippings in skillet; cover cutlets loosely and set aside. Add wine and mushrooms to skillet. Raise heat to medium-high and cook for 1 to 2 minutes, stirring frequently. Pour sauce over cutlets, or serve on the side as you prefer.

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